Fried Fish Fillets
Crispy fried fish fillets with a golden coating, perfect for a quick, savory meal. Ideal for seafood lovers and family dinners seeking a classic comfort dish.
Ingredients
Instructions
- Beat egg and milk together until blended.
- Dip fish fillets in the milk mixture.
- Then coat fillets in the flour and salt mixture.
- For a heavier coating, repeat dipping in milk and flour mixture.
- Fry in hot shortening until golden brown.
Tips & Substitutions
For an even crispier texture, consider using panko breadcrumbs instead of all-purpose flour for the coating. If you're out of shortening, vegetable oil or peanut oil can be great alternatives. Be sure to keep the oil at the right temperature; too low will make the fish greasy, while too high may burn the coating. Pair with a squeeze of lemon for added brightness.
Serving Suggestions
Serve the fried fish fillets with a side of tartar sauce for dipping, and pair them with a fresh coleslaw or a simple green salad for a light meal. They also make a great addition to any Christmas Eve Buffet Supper. For a heartier option, consider serving alongside roasted potatoes or rice pilaf.
Storage & Reheating
Store leftover fried fish fillets in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, which helps to maintain their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Fish Fillets contains roughly 650 calories, with 15g protein, 129g carbohydrates, and 7g fat. It is an excellent source of iron (46% of the Daily Value) and protein (31% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1925mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of fish is best for frying?
White fish varieties like cod, haddock, or tilapia are excellent choices for frying due to their mild flavor and firm texture. These types not only hold up well during cooking but also absorb the seasoning beautifully, making them perfect for this fried fish recipe.
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend or using cornstarch. Ensure that your fish and any additional seasonings are also gluten-free to keep the dish compliant with gluten-free dietary needs.
How can I tell when the fish is done frying?
The fish is done frying when it reaches a golden brown color and flakes easily with a fork. Using a food thermometer, you can check for an internal temperature of 145°F (63°C) to ensure it’s safe to eat. Keeping an eye on the frying time will help prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).